This Christmas sugar cookie bars recipe has been a holiday staple in my kitchen for years. I first discovered the idea of turning classic cut-out cookie dough into a tray-bake one December when I needed to bring a dessert to three different parties and wanted to avoid the chaos of rolling and cutting dozens of individual cookies. The result was everything I hoped for: buttery, tender bars with the bright vanilla frosting and playful sprinkles that instantly read as holiday cheer. The texture sits somewhere between a thick sugar cookie and a soft blondie—chewy in the center with lightly golden edges—and it always brings people back for seconds.

I love this version because it marries ease and nostalgia. It uses pantry staples and comes together quickly, yet it keeps that classic sugar cookie flavor thanks to a generous amount of butter and vanilla. My kids call it "holiday cake in a pan," and every year my neighbor asks for the recipe when she sees the tray disappear at caroling night. If you want a reliable, crowd-pleasing sweet that travels well and dresses up beautifully with sprinkles, these bars will become your new go-to.

Ingredients

• Sugar: 3/4 cup granulated sugar. Use a fine granulated sugar for even creaming; I often reach for Domino or C&H depending on what's on sale. The sugar helps create a slightly crisp top while the interior remains tender.
• Powdered sugar (in dough): 1/4 cup powdered sugar. This adds tenderness and a subtle melt-in-your-mouth texture—King Arthur or store brand is fine.
• Butter: 3/4 cup (1 1/2 sticks) unsalted butter, softened. Room-temperature butter (about 65-70°F) creams best; if too soft, chill for 10 minutes to firm up slightly.
• Vanilla extract: 2 teaspoons pure vanilla extract for authentic warmth; Nielsen-Massey or Watkins add a noticeable depth, but pure or imitation both work.
• Eggs: 2 large eggs at room temperature. Room-temp eggs incorporate more smoothly and give better rise.
• Baking powder: 1 teaspoon. Provides modest lift so the bars remain tender but not cakey.
• Salt: 1/2 teaspoon fine salt; balances sweetness and enhances butter flavor.
• All-purpose flour: 2 1/4 cups. Spoon and level for accuracy; King Arthur or Gold Medal both yield consistent results.
• Sprinkles: 3 tablespoons red and green jimmy sprinkles folded into the dough for pops of color and texture.

Frosting

• Powdered sugar: 2 1/4 cups, sifted if clumpy.
• Unsalted butter: 1/2 cup + 2 tablespoons softened (about 6 tablespoons total). Properly softened butter gives the frosting a satiny mouthfeel.
• Heavy cream or milk: 3 to 4 tablespoons, added gradually to reach spreading consistency.
• Salt: 1/8 teaspoon to balance sweetness.
• Vanilla extract: 1 1/2 teaspoons for fragrant depth.
• Extra sprinkles: For decorating the frosted bars.

Use room-temperature butter and eggs for the best texture. If you only have salted butter, reduce added salt to a pinch.

Instructions

Preheat and prepare your pan: Preheat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving an overhang on two sides to lift the finished bars out easily. Lightly grease the parchment to prevent sticking—this guarantees clean slices later. Cream the butter and sugars: In a large bowl using a hand mixer or in a stand mixer fitted with the paddle, beat 3/4 cup softened butter with 3/4 cup granulated sugar and 1/4 cup powdered sugar on medium speed for 2 to 3 minutes until pale and fluffy. Proper creaming creates tiny air pockets that help a tender crumb form; scrape the bowl once or twice. Add eggs and vanilla: Add the 2 large eggs one at a time, mixing well after each addition so the mixture emulsifies and doesn’t separate. Add the 2 teaspoons vanilla and beat until combined—this step builds structure, so avoid overmixing once the eggs go in. Combine dry ingredients: In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt. Gradually add the dry mixture to the butter mixture on low speed until just incorporated. Overworking the dough will develop gluten and yield tougher bars. Fold in sprinkles and finish the dough: Using a spatula, fold in 3 tablespoons red and green jimmy sprinkles until evenly distributed. The sparklers can bleed slightly, so folding last minimizes color streaking. Press into pan and bake: Transfer the dough to the prepared 9x13 pan and use an offset spatula or your hands (pressing with parchment) to press it into an even layer. For slightly thicker bars, chill the pan 15 minutes before baking. Bake at 350°F for 18 to 22 minutes, or until edges are lightly golden and the center springs back when touched. Avoid overbaking to keep the interior tender. Cool before frosting: Cool the bars completely in the pan on a wire rack—at least 45 minutes. Frosting melted into warm bars will become overly thin and lose its visual appeal. Make the frosting: Beat 1/2 cup + 2 tablespoons softened unsalted butter until creamy. Reduce speed and gradually add 2 1/4 cups powdered sugar, then add 3 tablespoons heavy cream, 1/8 teaspoon salt, and 1 1/2 teaspoons vanilla. Increase speed and beat until light and spreadable. Add the final tablespoon of cream only if needed to loosen the frosting. Frost and decorate: Spread the frosting evenly over the cooled bars using an offset spatula. Scatter additional red and green sprinkles on top while the frosting is still soft. Refrigerate 15 minutes to set if you prefer clean slices. Slice and serve: Lift the bars out of the pan using the parchment overhang and slice into 24 squares with a sharp knife, wiping the blade between cuts for neat edges. Bring to room temperature before serving for the best texture.

Storage Tips

Store the bars in a single layer in an airtight container at room temperature for 1–2 days; beyond that, refrigerate to preserve the frosting and texture for up to 5 days. To freeze, cut into bars, flash-freeze on a baking sheet until firm, then stack with parchment between layers and store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight and bring to room temperature before serving to restore the soft, tender crumb.

Ingredient Substitutions

For a dairy-free version, use a plant-based butter alternative and substitute non-dairy milk for heavy cream; note the flavor will shift slightly and the frosting may be less rich. To reduce sugar, swap half the granulated sugar for a granular sugar substitute that measures cup-for-cup, but expect a denser texture. If you need gluten-free, replace the flour with a 1:1 gluten-free flour blend with xanthan gum and test for doneness as absorbency varies.

Serving Suggestions

Cut into small squares for cookie plates or larger bars for dessert platters. Pair with hot cocoa, mulled cider, or strong coffee to cut the sweetness. Garnish with edible gold dust or a light dusting of powdered sugar for an elegant touch. They also make charming homemade gifts—stack a few in a clear box with a ribbon for neighbors or teachers.

Cultural Background

Sugar cookies are a long-standing holiday tradition in many American households, tracing roots to European biscuit and confection traditions brought by early settlers. The tray-bake adaptation simplifies the labor-intensive rolling and cutting while preserving the same aromatic butter and vanilla profile that makes sugar cookies synonymous with Christmas celebrations across the United States.

Seasonal Adaptations

For winter, add 1/2 teaspoon ground cinnamon and a pinch of nutmeg to the dough. For spring or summer celebrations, swap red and green sprinkles for pastel colors or lemon zest and fresh berry compote on top of the frosting. For a New Year’s twist, fold in edible glitter or use metallic sprinkles.

Meal Prep Tips

Make the bars up to two days in advance and store them in the refrigerator after frosting to save time on the day of your event. Alternatively, bake and freeze unfrosted bars; thaw, then whip the frosting and finish fresh for a just-made appearance. Pack bars in single portions in small airtight containers for grab-and-go treats during holiday hosting.

These Christmas sugar cookie bars have a comforting simplicity that makes them perfect for busy holidays. They’re forgiving, adaptable, and always welcome on a dessert table. Give them a try this season—you might find they become the new family tradition.